Cornbread

1 cup yellow cornmeal, stone-ground
1 cup all-purpose flour
1 Tbs. baking powder
1/4 tsp. salt
1 1/4 cup buttermilk
1/4 tsp. baking soda
1 large egg
2 Tbs. sugar
1/4 cup mild vegetable oil (corn, safflower)
2 Tbs. butter

Put a 10" cast-iron frying pan in your oven and preheat to 375F. for about 20 minutes.

Mix the flour, cornmeal, baking powder and salt together. Set aside. Mix the buttermilk and  baking soda together. Set aside. Whisk the egg and sugar until combined, then add the oil and mix again. Add the egg/oil mixture to the buttermilk mixture.

Meanwhile, put 2 Tbs. butter into your heated pan, and swirl until it is melted. Pour the wet into the dry and stir just until combined. Quickly pour into the cast-iron pan, spreading it out evenly in the pan (the batter should sizzle when it touches the pan - this will tell you that the pan is hot enough to form the crust). Put back into the oven immediately and bake about 25 minutes, or until crusty around the edges and golden brown on top. Remove from the oven, tip out onto a wire rack to cool. DO NOT LEAVE THE BREAD IN THE PAN - this will result in the bottom sweating and ruining the beautiful crust you put on it. Slice and serve. No butter required.

Source of recipe: CLS

Cornbread